Southwest Chicken Bowls


Hey! Hope your week is going well so far.

Today, I made these delicious chicken bowls for lunch.  They are an excellent option when you’re looking for something healthy that also has a ton of flavor.


Southwest chicken bowls combine light, fresh veggies and brown rice with protein-packed chicken and black beans.  This meal is light enough that you won’t need a post-lunch nap, but filling enough to help you power through the rest of your day without getting HANGRY.


1 lb boneless skinless chicken breast, cut into bite-size chunks

1 tbsp extra virgin olive oil

2 tsp garlic powder

2 tsp Texas Pete’s Hot Sauce

2 tsp cumin

1 tsp paprika

1 tsp chili powder

1 tsp ground red pepper

1 tsp onion powder

1 tsp dried cilantro

Juice of 1/2 lime

Reduced Sodium Black Beans, drained and rinsed

1/2 cup red bell pepper, diced

Brown Rice, prepared according to package directions


Tomatoes, diced

Onions, finely diced

Suggested Toppings: Salsa, Cholula Hot Sauce, Shredded Cheese

Start by cutting the chicken breast into small, bite-sized chunks.


Drizzle the olive oil over the chicken.  Then add in hot sauce, lime juice and remaining spices. Mix well until all of the chicken is coated with the spices.


Heat an additional tbsp of extra virgin olive oil in a large skillet over medium-high heat. When the pan is hot, add the chicken.  Saute for 10-12 minutes until chicken is cooked through and no longer pink.


Meanwhile, prepare the brown rice according to package directions.

Drain and rinse the black beans.  Pour into a small saucepan along with 1 cup of water, diced red bell pepper and a sprinkle of garlic powder.  Cook over medium heat until the beans are heated through.

Once chicken is done, remove from heat.  It should be a beautiful golden color.

The chicken really is the star of this dish.  I also use this spice mix/method for making some awesome chicken tacos!


To Make the Bowls:

Place a small amount of rice in the bottom of a serving bowl.

Top with lettuce, tomato and onions.  Add a spoonful each of black beans and then chicken.  Finish bowl with desired toppings.  I usually add salsa, Cholula Hot Sauce and a small amount of shredded cheese.


There are so many topping options you could add to customize this chicken bowl: Sour Cream, Guacamole, Queso, fresh jalapenos, cilantro, pico de gallo… The possibilities are endless! 😉

And there you have it! A delicious, healthy meal that is packed with flavor, protein and filling fiber.

I hope you’ve enjoyed this recipe!  I’d love to know what you think.  Please feel free to leave me comment below. You can also follow me on Pintest or on Instagram @m_is_for_mimosa.



Feta & Artichoke Stuffed Chicken


Happy Thursday! I hope you’re all having a great week so far. I can’t believe the weekend is just around the corner already. This week has flown by!

Without further ado, I finally bring to you the first recipe from M is for Mimosa!

This recipe is one of my favorite go-to dishes. It’s simple, light and pretty much perfect for the beautiful spring weather we’ve had this week. Pair this chicken with some fresh grilled asparagus and cherry tomatoes and you have a healthy meal that’s easy enough for a quick weeknight meal.


First, butterfly 4 boneless skinless chicken breasts.  Then, season on both sides with salt and pepper and set aside.  Next, gather the ingredients for the stuffing: 4 oz crumbled feta cheese, one can of artichoke hearts, a drizzle of extra virgin olive oil and about 2 tablespoons of capers if you like them.  You can easily leave the capers out if you have picky eaters.  

ImageDrain and chop your artichoke hearts into 1 inch pieces. 

ImageIn a mixing bowl, combine the feta, chopped artichoke hearts, capers, and olive oil.  I also like to add a little more freshly ground pepper and a pinch of salt at this point.  



Now it’s time to stuff the chicken breasts!  Spoon 1/4 of the feta and artichoke mixture into a breast and then secure the edges with toothpicks so that the stuffing stays inside during grilling.  Repeat with the remaining stuffing.  

Now time for the grill!  Prep either a charcoal or gas grill… Whichever you prefer will work for this recipe.  I used a charcoal grill this time.  Here’s a quick down and dirty method for prepping a charcoal grill: Build a pyramid-like pile of charcoal in the center of the lower grill grate.  Then soak briquettes with a liberal amount of grill lighter fluid.  Allow the lighter fluid to soak in for 5 to 10 minutes.  Using a grill lighter and working quickly, begin lighting the bottom, outside pieces of charcoal. The flames will build and begin burning the top of your “pyramid.” Allow fire to burn for a few minutes. Once the flames die down and the charcoal is mostly gray, spread the coals out into an even layer using a pair of grill tongs.  Place the top grate into the grill and cover with grill lid.  Allow the top grate to heat for a minute or two, then remove the lid and clean the grate with a grill brush.  Now your grill is ready for cooking!  
Sorry for the detour… Back to the chicken! 😉
Once your grill is ready, place the chicken breasts on the grill and cover with the lid.

Grill for approximately 8 minutes on each side. Be sure to keep a close eye on the chicken to avoid overcooking.  Your chicken should be golden on both sides and the internal temperature should register between 160-170 on a meat thermometer.  Once done, remove your chicken and allow to rest on a cutting board for about 5 minutes.  Now, carefully remove all of the toothpicks and slice each breast on the diagonal. And voila! Your chicken is ready to serve.



To round out this meal, I simply tossed some asparagus and halved cherry tomatoes with a little olive oil, salt and pepper and grilled them up in a grill pan.  To save some time, you could easily roast the veggies on a baking sheet during the last few minutes of grilling the chicken.



And there you have it! An easy refreshing meal that screams springtime!  I hope you enjoy my Feta & Artichoke Stuffed Chicken as much as I do.  

I’d love to hear from you!  Feel free to comment or email me anytime!  You can also follow me on Instagram or look me up on Pinterest.  

Have a great rest of the week!